Let’s face it: sometimes we all need a dessert that only makes two servings.

Sometimes we just can’t handle 12 servings.

Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever.

FYI: I have no idea what that is like.

Haven’t you always wished you could make just enough dessert for yourself? Or yourself and one other person?

Or… just yourself?

Me too.

But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes.

What can I say? I’m lazy.

Well, I was lazy. Until I decided to make these cupcakes for two. This is only my second or third cupcake recipe completely from scratch and completely from my own recipe development, and I am so excited with the result.

It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting.

And it only takes one bowl! Not creaming, no mixer, no folding… just you, a bowl and a spoon. Try not eating some of that batter. Yeah right.

I think what I love most about these cupcakes is their customizability. Mr. How Sweet and I can have different flavors of frosting or even some different fruit, nuts or chocolate chips added in our cupcakes if we’d like. Meaning that I can make mine fun and fancy and he can keep his plain and boring. Nothin’ new there.

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One Bowl Vanilla Cupcakes for Two

serves 2

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)

1/4 cup flour

1/4 heaping teaspoon of baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. I used some leftover white chocolate frosting.

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I have an inkling that these “easy” cupcakes may be made nightly. Does that defeat the purpose?

I love single (or double) serving desserts! I’m currently working on a peanut butter chocolate lava cake for one – haven’t quite perfected it yet. These cupcakes, on the other hand, look absolutely perfect… so they will be made sometime soon.

Heck yes! This is such an awesome idea. There are definitely times when I want a dessert for just me and my honey (esp. since we currently have no kids). Gorgeous pics – LOVELY papers. Utterly perfect, imo.

Thank you. I love you. I live alone and I’m constantly looking for individually portioned desserts. Making them nightly is totally ok for me, I just have to have some kind of cut off point. If there are 12, I will eat 12. Only 2, well, that’s more reasonable. Same with cookie dough. I make an individual portion each night, and that’s all I eat. So what if I make it every night! At least I’m just having the one portion! :)

Thank you, thank you, thank you! I love cupcakes but avoid making them as I could easily eat the whole dozen if I don’t immediately put them in the freezer.
This recipe looks yummy. I plan on trying it tonight…got some leftover ganace in the freezer. Now one favor, could you now develop a chocolate version?

What perfect timing! The mister is traveling for business this week…since I’m a single girl now, I get to make these cupcakes for me and…. ME! :)
love,
cathy b.
p.s. I must demand…where’ the sprinkles?

This is amazing. And perfect. Whenever I make cupcakes, there are TONS AND TONS leftover and I end up eating three a day.
Do you have suggestions on how to do this with any recipe? Is it as simple as dividing the expected number by whatever number to get two – okay, that’s confusing. Ex: If it makes 16, divide all the ingredients by 8? I feel like it’s more complex than that…
Thanks! Love your blog!

That being said, I didn’t go off of any recipe of cut a certain recipe in half for this. I created it with just two servings in mind. For other recipes, you’d probably have to 1/8 them? I’m terrible at math, I’d never do that!

Question for you- do you spray your muffin liners with non-stick cooking spray? I made a batch of cupcakes last weekend (and didn’t spray the liners) and I couldn’t peel off the paper! I was taking them to a party, so I couldn’t have that! I threw them out and made another batch (this time spraying the liners) and they peeled off without effort. I will never make cupcakes again without spraying the liners first.

I live by myself and on weekdays when no one is around and I want cake I always feel like such a glutton making like a whole cake or 12 cupcakes. I tried the whole microwave chocolate cake thing, but GAG. I’ll probably make these now when I get a craving!

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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